Lemon Pie With Condensed Milk Recipes

NO-BAKE LEMON PIE

Steps:

• Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
• Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
• Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

MAGIC LEMON PIE

Steps:

• Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
• In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
• Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

LEMON PIE WITH CONDENSED MILK

Steps:

• In the bowl of an electric mixer, beat the butter for about 1 minute. Add the powdered sugar and beat for another 2 minutes at medium speed.
• Add the egg and vanilla extract. Mix to completely incorporate the egg.
• Then add the almond flour and salt. Mix to combine.
• Add the all-purpose flour and mix on low briefly or with a spoon to combine ingredients. Mix just until flour has been fully incorporated. You can finish mixing with a spatula so the dough doesn't get over worked with the mixer.
• Wrap the dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.
• Pre-heat the oven to 350ºF.
• Remove the dough from the fridge.
• Sprinkle some flour on the counter.
• Roll out the dough until it's about 1/4" thick, and 12" in diameter.
• Lift the dough up and transfer it to the tart or pie pan. I used a 8" deep tart pan, it will also work with a 9" pan.
• Press the dough down the bottom and up the sides of the tart pan. Use a knife to trim off the excess at the top.
• Prick the bottom of the crust with the knife or a fork.
• Place the crust in the freezer for 15 minutes or in the fridge for at least 30 minutes before baking.
• Line the bottom of the crust with a piece of parchment paper and fill it up with beans or pie weights.
• Bake the pie crust for about 12 minutes, until the sides are golden.
• Remove the pie weights from the bottom of the crust, and bake the pie for another 5 to 10 minutes, until the bottom of the crust is fully baked and slightly golden.
• You can also use pie shields or pieces of aluminum foil to protect the sides of the pie crust from baking too much. Watch the video to see how I easily do this.
• Remove the pie crust from the oven once golden all over. Then make the filling.
• Add the Eagle Brand® Sweetened Condensed Milk, egg yolks, lemon juice, lemon zest to a large bowl. Mix on medium high with an electric mixer until completely incorporated.
• Pour the filling into the baked crust.
• Bake in the pre-heated 350ºF oven for 18 to 20 minutes, until the pie is slightly jiggly in the middle, but completely set around the edges.
• Remove from the oven.
• Let it cool down and then rest it in the fridge overnight before slicing and serving
• I drizzled melted white chocolate on top of the pie and topped with the Caramelized Lemon Slices and some rosemary sprigs.
• Place the water and sugar in a large pot. I like to use a large sauce pan to do this. Bring the water and sugar to a boil over high heat, and once the sugar has dissolved, reduce the heat to medium, and add the lemon slices to the pan. Try to keep them in an even layer, which is why it helps to use a large pan. Let the lemon slices cook in the syrup for 20 minutes or so, until the syrup is very thick and the rind of the lemon slices is almost translucent. The lemon slices will start to caramelize and get slightly brown.
• Using a fork, remove one slice at a time, making sure to let each slice drip any excess syrup on the side of the pan as you remove them. Place them on a baking sheet lined with silicone or parchment paper, and let them dry for a few hours, preferably overnight.

LEMON CREAM PIE

Steps:

• Preheat your oven to 350F/180C and par-bake your graham cracker crust for 8 minutes, then set aside.
• In a large bowl whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, and heavy cream until fully combined.
• Pour into pie shell and shake/spread into an even layer. Bake for 20-26 minutes, the pie filling should be set but the center should just slightly jiggle. When baked let the pie cool on a wire rack for an hour or so then cover in plastic wrap and chill in the fridge for at least 3 hours.
• In the bowl of an electric mixer fitted with a whisk attachment or in a large bowl with an electric handheld mixer whisk the heavy cream and sweetened condensed milk until medium-stiff peaks are formed. Store covered in the fridge until ready to use. Spread on top of the lemon pie and add fresh lemon zest on top. Store leftovers in the refrigerator for up to 5 days.

LEMON CRUNCH PIE

Steps:

• Crush biscuits
• Melt butter
• Mix biscuits into butter
• Press into the base of loose bottomed sponge cake tin
• Mix together other ingredients except cream
• Slowly add the cream and stir together (can use fork or blender)
• Pour onto crumb base and leave in the fridge to set

MAGIC LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
• For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
• For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
• Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

ALABAMA SUNSHINE LEMON PIE

Steps:

• 1. In a large mixing bowl (spouted is easiest), beat together the lemon juice and condensed milk.
• 2. In a clean, chilled bowl, whip cream with chilled beaters until it reaches stiff peaks.
• 3. Gently fold cream into lemon-milk mixture until mixed well. Pour into graham cracker pie crust. Chill in refrigerator until firm, at least 3 hours. Store covered in refrigerator.
• 4. OPTIONAL: Top with sweetened whipped cream or meringue, if desired.